Innovation and collaboration in traditional food chain networks

This paper aims to explore innovations implemented by SMEs in the traditional food sector and how chain network members are contributing to this process. Focus group discussions and in-depth interviews were conducted with suppliers, food manufacturers and customers in three European countries with different cultural backgrounds (Italy, Hungary and Belgium). The results show that the members of traditional food chain networks focus mainly on product innovation and least on organisational innovation. Collaboration between the chain network members is an important factor for enhancing the innovation competence of the firms. However, the collaboration intensity depends on the position of the members in the chain network. Further studies could focus on quantitative research to determine whether a higher level of collaboration among all chain network members leads to a higher level of innovation competence in SMEs. Moreover, the direction of the relationship between innovation competence and collaboration should be explored.

@article{669921,
abstract = {This paper aims to explore innovations implemented by SMEs in the traditional food sector and how chain network members are contributing to this process. Focus group discussions and in-depth interviews were conducted with suppliers, food manufacturers and customers in three European countries with different cultural backgrounds (Italy, Hungary and Belgium). The results show that the members of traditional food chain networks focus mainly on product innovation and least on organisational innovation. Collaboration between the chain network members is an important factor for enhancing the innovation competence of the firms. However, the collaboration intensity depends on the position of the members in the chain network. Further studies could focus on quantitative research to determine whether a higher level of collaboration among all chain network members leads to a higher level of innovation competence in SMEs. Moreover, the direction of the relationship between innovation competence and collaboration should be explored.},
author = {Gellynck, Xavier and K{\"u}hne, Bianka},
issn = {1569-1829},
journal = {JOURNAL ON CHAIN AND NETWORK SCIENCE},
keyword = {traditional food products,in-depth interviews,focus groups,innovation competence},
language = {eng},
number = {2},
pages = {121--130},
title = {Innovation and collaboration in traditional food chain networks},
url = {http://dx.doi.org/10.3920/JCNS2008.x094},
volume = {8},
year = {2008},
}